Stabilization of Fish oils with cold pressed Norwegian Camelina oil

Within the polyunsaturated omega-3 fatty acids, α-linolenic acid (ALA,18:3,n-3), eicosapentaenoic acid (EPA,20:5,n-3) and docosahexaenoic acid (DHA,22:6,n-3) are the most important, with strong evidence for potential health effects. Fish oils are vital sources of EPA and DHA in human diets, while vegetable oils are main sources of ALA. The presence of multiple double bonds in polyunsaturated fatty acids (PUFAs) make them vulnerable to oxidation with production of various aldehydes and ketones that have unacceptable flavor and odors. The oxidation rate of PUFAs can be controlled by addition of synthetically produced antioxidants (BHT, BHA, TBHQ) or natural antioxidants (tocopherols, ascorbic acid, phenolic compounds). Potential carcinogenic properties of the synthetic antioxidants have been reported and the use in food production have been limited. Thus, the demand of new sources of natural antioxidants is growing. Camelina (Camelina sativa) an underexploited, but promising oilseed crop in Norway, relevant for both edible oil and fish feed, contain up to 45% oil with 35-45% (w/w) ALA. In addition, cold pressed Camelina oil contain high amount of natural antioxidants and bioactive compounds. Despite the high level of ALA, cold pressed Camelina oil is highly oxidative stable. We have earlier shown that this high oxidative stability depends on plant residues with high amounts of natural antioxidants.